Clean Eating Instant Pot Pumpkin Spice Cake
If you want to add more dairy free recipes to your repertoire, Clean Eating Instant Pot Pumpkin Spice Cake might be a recipe you should try. This recipe serves 8. For 52 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 148 calories, 2g of protein, and 8g of fat. Only a few people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes approximately 22 minutes. Head to the store and pick up oil, pumpkin puree, pumpkin pie spice, and a few other things to make it today. It is brought to you by The Gracious Pantry. Overall, this recipe earns a rather bad spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Clean Eating Instant Pot Chocolate Cake, Clean Eating Pumpkin Spice Yogurt, and Clean eating pumpkin spice latte.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 cup white whole wheat flour
2 tsp. baking powder
2 tsp. pumpkin pie spice (no sugar added)
1/4 tsp. salt
1/4 cup pure maple syrup
1/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup unsweetened almond milk
1/4 cup oil
1 tsp. pure vanilla extract
2 tsp. apple cider vinegar
Equipment:
cake form
instant pot
mixing bowl
whisk
wooden spoon
wire rack
spatula
Cooking instruction summary:
Instructions Oil a 6 inch, round cake pan and set aside. Set a trivet inside the Instant Pot insert and pour in 2 cups of water. In a large mixing bowl, whisk together all the dry ingredients until well combined. Then, using a wooden spoon to stir, add all other ingredients and stir them together until well combined. Pour into the oiled cake pan. Set the cake pan on the trivet in your instant pot. Secure the lid on the IP and close the vent. Press the manual button and adjust time to 12 minutes. Allow for at least a 10 minute natural release before finishing with a quick release. Set the cake pan on a heat-safe surface and allow to cool enough to handle the pan with your hands. Run a spatula around the edge of the cake to separate the edges from the cake pan. Then turn over onto a cooling rack to finish cooling. Slice as desired and serve.
Step by step:
1. Oil a 6 inch, round cake pan and set aside.
2. Set a trivet inside the Instant Pot insert and pour in 2 cups of water.
3. In a large mixing bowl, whisk together all the dry ingredients until well combined.
4. Then, using a wooden spoon to stir, add all other ingredients and stir them together until well combined.
5. Pour into the oiled cake pan.
6. Set the cake pan on the trivet in your instant pot.
7. Secure the lid on the IP and close the vent.
8. Press the manual button and adjust time to 12 minutes.
9. Allow for at least a 10 minute natural release before finishing with a quick release.
10. Set the cake pan on a heat-safe surface and allow to cool enough to handle the pan with your hands.
11. Run a spatula around the edge of the cake to separate the edges from the cake pan. Then turn over onto a cooling rack to finish cooling.
12. Slice as desired and serve.
Nutrition Information:
covered percent of daily need
